Green Chile Beef Tacos

Green Chile Beef Tacos

48
Mary McCarthy Maslowski 11

"This recipe can be done in the slow cooker or the oven (at 325 degrees F). It is pulled beef taco meat. The leftovers makes superb enchiladas. Spicy and full-bodied flavor without overdone heat."

Ingredients

4 h 10 m {{adjustedServings}} servings 298 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the taco seasoning mix over the beef. Pour the green salsa over the beef, followed by the beef broth.
  2. Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

48
  1. 58 Ratings

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I used this recipe as a starting point. I like to create my own varaitations. I had a plan to slow cook a beef chuck roast with some green enchilada sauce. This recipe gave me the idea to add th...

WE LOVE THESE. No, really. I thought we were the only family who made them this way. It comes out like carnitas. I use my own homemade taco seasoning and Campbell's beef broth. Always a hit. NOT...

This looked interesting, so with a pot-roast in hand and no desire to break out the Lipton + C of M soup, I gave it a try. What can I say except EASY and delicious. Served it the first day as ...